Ingredients (Serves 3 - 4):
Plain parottas -- 6 small
Onions -- 1 cup, chopped
Green chillies -- 2, slit lengthwise
Ginger -- 1 tbsp, chopped finely
Garlic -- 1 tbsp, chopped finely
Tomatoes -- 1 cup, chopped
Cumin Seeds -- 1 tsp
Turmeric Powder -- ¼ tsp
Red Chilly Powder -- ½ tsp
Garam Masala -- ½ tsp - Increase it to 1 tsp, if you do not have the left over gravies
Left over kurma or any similar gravy -- ½ cup
Pepper Powder -- ½ tsp
Eggs -- 2
Coriander leaves -- ½ cup, chopped
Oil -- 2 tbsp
Salt -- as required
Chop the parottas and keep aside.
Heat oil in a pan, preferably something like a wok. Add the cumin seeds and let it splutter.Add the chopped onions, green chillies, ginger and garlic. Sauté until the onions are translucent.
Add the turmeric powder, chilly powder, and garam masala and sauté until the raw smell disappears. Add the chopped tomatoes and saute until they are mushy. Add the left over gravy at this stage.
Break in the eggs into the pan and do a quick mix with the masala. Throw in the chopped parotta when the eggs are still wet. Mix well, gently though to coat the parottas with the eggs and let it cook. Saute until the eggs are cooked and the gravy is completely absorbed.
If you would like to add chicken, add 1 cup of cooked and shredded chicken along with the chopped parottas.
Sprinkle the pepper powder and garnish with the coriander leaves. Serve hot.